When the Moon Hits Your Eye, Like A Big Broccolini Pie, That's Amore

Where I grew up, every neighborhood was dotted with family-run bakeries and pizzerias. Just walking along the famed Federal Hill, the wafting aromas of freshly baked wood-fired pizzas and warm yeasty breads could make even the most carb-averse person swoon. And if the smell wasn't enough to entice you, then the sight was: crispy, steaming-hot breads, calzones, and pizzas proudly propped in the store windows beckoning you to come in and have one. And considering how many times I have been lured inside (especially at Buono’s and Crugnale’s Bakeries), I can assure you that they are impossible to resist.

Calzones are true comfort food. They quell your worst hunger and leave you feeling content. Their versatility of fillings ensures that there’s something for everyone to love. And best of all, for me, they do what comfort food should do: remind me of home.

My mom and I have made hundreds of calzones over the years; what’s funny is that we always called calzones filled with eggplant or sausage or meatballs "calzones," but calzones filled with spinach or broccoli were called "pies." Which got me thinking, what’s the difference? Nothing. Turns out a spinach or broccoli pie is just another name for a calzone.

The calzone, originated in Naples, Italy, is often referred to as a “turn-over” or "half-moon" and is made of pizza dough that is filled with cheeses, vegetables, and meats. Though mozzarella cheese is most commonly featured here in the US, many other types of cheese such as fresh ricotta, Provolone, and Parmesan are used as well. Calzones can be deep-fried, but I’ve always had baked. No matter the name, they all share one common trait: they are oh so satisfying.

I’m putting a little California twist on this recipe. Broccolini just debuted at the farmer’s market and is one of my favorite vegetables. As I learned last week, it is not merely young or baby broccoli; rather, it’s a hybrid of broccoli and Chinese kale. Broccolini are delicate, a svelte version of regular broccoli, and they have a beautiful grassy green color. Their flavor is reminiscent of broccoli but is distinctly sweeter, with a pleasing peppery aftertaste. In this recipe, its sweetness contrasts nicely with the rich sun-dried tomatoes, salty olives and cheese, and toasty pinenuts. Of course, you can substitute regular broccoli or the bolder broccoli rabe (rapini).

To form the pies:Working on a lightly floured surface, divide the dough in half, and roll into two 8-10-inch ovals. For each piece of dough, put half of the broccolini mixture a bit above the center of the oval. Fold the dough to form a half-moon; seal the edges together by pressing down lightly. Then using your fingertips, fold the edge of the dough up, and pinch around the edge to create a seal. Brush them with the remaining 2 tsp of extra-virgin olive oil.

Baking pies on a baking sheet:Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Bake on a rack in the lower third of the oven for about 20 minutes or until the bottom is browned. Then bump up the heat to 425, and move the pan to the upper third of the oven; bake an additional 15 minutes or until the top of the pie is golden brown and crispy.

Baking pies on a pizza stone:Preheat the oven to 475-500 degrees, and heat the stone for at least 30 minutes. Cook pies directly on the heated stone for about 15 minutes or until both the bottoms and tops are golden brown and crispy.

OK, this is too weird.... I was just sitting down to write some recipes for calzones for my family cooking group that's coming next week! What a perfectly timed post -- I'll make this one of our recipes! The kids love calzones, and we don't have time to make the dough from scratch in our two-hour class. Thanks, Susan!

Your calzones are amazing!I'm gonna make pizza tonight - Saturday nights here in my house are all about homemade pizza - and maybe I'll make one calzone, too. Yours are so beautiful I'll have to have one before I start dreaming of calzones. :)

Here in Sao Paulo there are hundreds of pizza places - this regions is full of Itailan descendants, myself included - so pizza is a regular dish. People love it!

For us here, calzones are always baked, never fried, because for us calzones are "closed pizzas".

I'm still giggling at your post title... It doesn't scan that well but boy, people will remember it! These look gorgeous and at the same time wholesome, which is generally a tricky balancing act to pull off. I also was not aware that broccolini is actually a hybrid but I guess you *do* learn something new every day. Thanks so much for a beuatiful entry & hope to see you again next month at WTSIM!

Hi! I found your blog through Brilynn. You've got some good looking recipes. I love the way this broccoli dish looks. Yum! I also saw that your husband is a dermatology resident. I am currently in my second year of medical school (and SO ready to be in the hospital rather than classes!). I think I want to do pediatrics but have pondered a derm fellowship. Long way to go but the bug is there. We'll see. I'll be checking back in to see what else wonderful you come up with!

I can't remember if I said something already, but this looks terrific, and your calzone look so perfect. I always have trouble with mine unsealing in the oven and gooing everywhere, though they still taste good. I'll have to seal them like yours are sealed.

It is very nice to hear that I am your favorite cousin. You are my favorite cousin. Now if I am you favorite cousin and somehow I helped inspire that olive oil cake with lemon and rosemary (which is actually the name of one of our other cousins)then how come I have not received one of these cakes in the mail?Your site is fantastic, I recently started eating quinoa and I noticed you have a recipe. I am going to try it out.Peter